Chicken and Black Bean Burrito Filling (pressure cooker)

This is the staple of my daughter’s existence, one of the first things she reaches for, when she wants fast food.

Making burritos is quick and easy. Place a few spoonfuls of this filling on a flour tortilla, top with some shredded cheese, pop it in the microwave for about a minute, add some hot sauce and sour cream, roll it up and eat.

This recipe makes about a gallon of filling. I recommend dividing it into quart or pint sized freezer containers, leaving one in your fridge and freezing the rest.

Ingredients:

• 2.5 to 3.5 LBS boneless, skinless chicken thighs
• 28 oz can diced tomatoes (do not drain)
• 1 Qt unsalted chicken, beef, or vegetable stock
• 2 LBS dry black beans
• 1/4 cup diced onions
• 1/4 cup diced bell peppers
• 2 TBS smoked paprika
• 1 TBS ground cumin
• 2 tsp ground oregano
• 2 tsp garlic powder
• 2 tsp cayenne pepper
• 1 tsp onion powder

Directions:

1. Add all ingredients, except for the chicken, to your pressure cooker pot.
2. Stir thoroughly to combine.
3. Arrange chicken thighs on top, pressing down gently, to submerge them into the liquid.
4. Cook on high pressure for 20 minutes.
5. Let pressure cooker sit for 2-3 hours, on the “keep warm” setting, without opening it.
6. Remove chicken and shred it up.
7. Mash beans slightly with a potato masher.
8. Return shredded chicken to the pot and stir well to combine.